Presented by
Chef Jenny Lewis, C.C.E., C.H.E, Chicago Candy Tours
Podcast courtesy of WBEZ’s Chicago Amplified
Are you ready to be sweet-talked?
That’s just what Chef Jenny Lewis of Chicago Candy Tours will do when she gives us the real skinny on Chicago’s substantial candy history (we promise–the facts will not be sugarcoated!). Continue reading
Presented by
Elizabeth Andoh
author/teacher, Tokyo and Osaka, Japan
Podcast courtesy of WBEZ’s Chicago Amplified
Kansha is both credo and culinary practice: an expression of gratitude for nature’s gifts and deep appreciation for the efforts and ingenuity of those who take nature’s bounty and turn it into good food. The spirit of kansha, deeply rooted in Buddhist philosophy and tradition, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve the earth’s natural resources. Continue reading
Lecture, cooking demo and book signing
Presented by:
Grace Young,
Hailed as the “Poet Laureate of the Wok”
Podcast courtesy of WBEZ’s Chicago Amplified
Sadly, while the term “stir-fry” is part of the American culinary vocabulary, the stir-fry technique remains misunderstood. Stir-fried dishes are often poorly prepared in restaurants and misrepresented in magazines and cookbooks. Continue reading
Pig Roast Picnic–a feast!
and program on
“The American Family Farm”
–its history, evolution and impact on us all
Presented by:
Farmer Jon Hoek,
Manager, Animal Husbandry
Belstra Group Farms, DeMotte, Indiana
Podcast courtesy of WBEZ’s Chicago Amplfied
Please join us at the state-of-the-art Washburne Culinary Institute, which provost William Reynolds has so generously donated for today’s event. We’ll hear Jon Hoek, our visiting Indiana pig farmer (and proud of it!) whose powerpoint will take us on an American journey to answer: Where does our food come from? Continue reading
Presented by:
Barry Sorkin,
Founding partner, Smoque BBQ, Chicago
Podcast courtesy of WBEZ’s Chicago Amplified
The searing urge was too much for him, so Barry Sorkin just upped and left his safe and comfortable career as an IT professional to pursue his dream of bringing great regional American BBQ to Chicago. Barry spent over a year researching the industry, traveling to the BBQ mecca of Texas, then writing a detailed business plan, finding a location, and fine-tuning recipes. Continue reading